Charquicán
Sign in to saveAlso known as Charquican, charquecán, charquekán
Charquicán is the dry meat popular in Incas times, used in different dishes around the Andean region. Charquican in Chile is a popular stew. A similar dish eaten in Northwest Argentina is called charquisillo, a dish made with ch’arki and rice.
Wikidata facts
- Instance of
- meal
- Part of
- Bolivian cuisine
- Country of origin
- Peru
- Material used
- Charqui
- Image
- Charquicán.png
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- Commons category
- Charquicán
Sources (1)
via Wikidata · CC0
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Encyclopedic overview
5 sectionsContents
- Origins
- Variation
- See also
- References
- External links
Charquicán is the dry meat popular in Incas times, used in different dishes around the Andean region. Charquican in Chile is a popular stew. A similar dish eaten in Northwest Argentina is called charquisillo, a dish made with ch’arki and rice.
Chilean Charquicán is made with charqui, or beef, potatoes, pumpkin, white corn, onions, and sometimes peas and corn. It was originally made from dried and salted llama meat or beef. The modern Chilean version of Charquicán is made with minced beef and topped with a fried egg.
Excerpted from Wikipedia’s “Charquicán” article, available under the CC BY-SA 4.0 licence.